Slow-Roasted Beet Wedges
- 1 Tbs. plus 1 tsp. extra-virgin olive oil
- 1 lb. small or medium red or yellow beets, scrubbed but not peeled
- ½ tsp. kosher salt
- 5 small sprigs fresh thyme or rosemary
Heat the oven to 400°F. Measure two 2-foot lengths of aluminum foil and crisscross them on a small rimmed baking sheet. Slice the tops and bottoms off the beets. Cut the beets into wedges from top to bottom (small beets may only need to be quartered; cut larger beets in half horizontally first, t...